Fruity Pebble Macarons by The Novice Chef

I just can’t resist sharing this newfound blog that I have tons of fun reading because Jessica is just too amazing!  She has many many recipes on her blog, The Novice Chef, but this sort of recent one is totally worth passing on.

I’ve been seeing (and have been absolutely attracted to) Macarons in most of the classy pastry shops here in Manila but I never tried it, not once before because it’s just too expensive (yeah I know, I’m cheap like that).  But a friend of mine once gave me a Vanilla Macaron and that just ended my cheap-ass-ness. haha  Now, everytime I pass this pastry shop, I just have to buy at least two pieces of different flavors!  They might be small in proportions but they fill your mouth just SO much that you keep asking for more.  Thank God I’m kinda watching my diet (as if) and my budget. lol

This recipe from Jessica of the Novice Chef is extraordinary since she used cereal to spice up the classic Macaron.

How I wish I can be a talented chef or pastry chef or whatever in the future.  I’d really love to try making these but as she mentioned in her post, Macarons are really tough to make.  It takes time, a great amount of patience, experience, and of course talent to be able to create a perfect batch.  For now, I’ll settle with looking at them and imagine eating them. hahaha

Here’s the recipe from thenovicechef:

Fruity Pebble Macarons

Yield: 24 Macarons

Macarons are always a hit with their crisp crusts and soft, chewy insides…but once you add the childhood favorite of Fruity Pebbles they are out of this world!


For the Fruity Pebble Macaron shells:

75 grams powdered fruity pebbles, sifted **
75 grams almond meal, sifted
200 grams powdered sugar, sifted
100 grams aged egg whites
28 grams granulated sugar
5 grams powdered dehydrated egg whites

For the Fruity Pebble Buttercream:

1 stick (1/2 cup) butter, room temperature
1/2 cup powdered fruity pebbles (about 1 1/2 cups run through the food processor)
1 cup powdered sugar
1 teaspoon vanilla extract


For the Fruity Pebble Macaron shells:

Line two large baking sheets with parchment paper or a silpat.

In a medium bowl, sift together powdered fruity pebbles, almond meal, and powdered sugar. Set aside.

In a stand mixer, whisk egg whites at medium-low speed until it starts to foam like bubble bath water. Begin slowly sprinkling in the granulated sugar and powdered egg whites as you beat. Then increase the speed to medium and beat until a firm meringue forms.

Remove meringue from stand mixer, and gently fold in the dry ingredients (fruity pebble mixture) with a rubber spatula. You will have to break the meringue to do this, but be careful not to overmix. To test the batter: Place a small amount of the batter on a plate. If the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple more folds.

Using a pastry bag with a plain round tip, pipe small rounds onto prepared baking sheets. Leave an inch between macarons to allow for the batter to spread. Once all the macarons have been piped, pick up the baking sheet with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies. Then let the cookies sit for 30 minutes to an hour, depending on the humidity levels. You will know they are ready to go into the oven when you can touch the tops without it sticking to your finger.

Once the macarons are ready, preheat the oven to 290 degrees. Bake for 18-20 minutes, or until they easily pop off the parchment paper (or silpat). Remove macaron shells immediately from baking sheet and cool on a wire rack. Once cooled, fill with desired filling and store in an airtight container, in the refrigerator, for 24 hours. Then let warm to room temperature before eating.

For the Fruity Pebble Buttercream:

Cream the butter, vanilla and powdered fruity pebbles in the bowl of a stand mixer. Slowly add the powdered sugar and scraping down the sides and bottom of the bowl thoroughly after each addition. Pipe onto a cooled macaron shell and sandwich with another shell, repeat until all shells are used.

**To turn Fruity Pebbles into powder, puree in a food processor (or blender). Be sure to sift the powder to ensure there are no missed pieces. Also, weigh the Fruity Pebbles AFTER being processed in the food processor, not before. 


Awesome right?  It’d be great if you could share your Macaron-making experiences too!  Kudos to Jessica of The Novice Chef! 😀


2 responses to “Fruity Pebble Macarons by The Novice Chef

  1. …and her shots make me drool too! 😀

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